Mexico: Mexican Pizza

Posted by on Sep 27, 2014 in Recipes | 0 comments

Believe it or not, Mexico is the last stop on our VeganMoFo world tour! I wasn’t intending to make Mexico our last stop. That honor was going to go to Puerto Rico. But I had a bit of a recipe fail and so decided to switch gears. And I’m glad I did, because the recipe I’m sharing today is a pretty great way to end this crazy month. 

I went to Mexico City in 2008 for the International AIDS Conference. I really didn’t get to spend a lot of time exploring the city, and even when I did manage to escape the conference center, I didn’t really take that many photos. So in many respects, even though I have been there, I kind of feel like I haven’t *really* been there. And for that reason I don’t really have a lot to say about Mexico! 

The last day I was in Mexico, I did get the chance to visit a bustling market selling food, textiles and all sorts of great things, where I bought some beautiful silver earrings. And I visited el Museo Nacional de Antropologia (National Anthropology Museum), which was fascinating.  

Aerial Acrobatics in Mexico City!

The flying men!

Half way down the pole

Half way down the pole

Hitting the ground...

Hitting the ground…

Right outside of the museum, I got to see the “Danza de los Voladores,” or the Dance of the Flying Men. This is an ancient Mesoamerican ritual where five men climb to the top of a pole and then four of them launch off it head first with ropes wrapped around them. As the ropes unfurl they rotate around the pole, until they finally hit the ground.  The fifth man stays on top of the pole all the while dancing and playing a flute and drum until the others make it to the ground. When the flying men hit the ground they flip themselves over as if they didn’t just descend head first thirty feet or more.  The mythology surrounding the ritual is that it was created to appeal to Mayan gods to break a long-lasting drought.  It was pretty amazing! It has been named “intangible cultural heritage” by UNESCO, which gives Mexico the responsibility of conserving the practice for future generations. 

At the National Anthropology Museum

A Teotihuacán Sculpture

Day of the Dead Sculpture at the National Anthropology Museum

Oaxacan Sculpture at the National Anthropology Museum

An Olmec Head

An Olmec Head

The museum was filled with art and sculptures from Mesoamerican civilizations.  It was absolutely beautiful and a great way to spend a couple of hours. 

A giant penis, created by the Huaxteca people

A giant penis, created by the Huaxteca people

Tlaloc, the god of water.

Tlaloc, the god of water.

Wall

Quetzalcoatl Pyramid facade replica

So now let’s focus on food! There is actually a treat that many in Mexico enjoy called molletes, which are actually open-faced sandwiches on crusty bread with a thick layer of refried beans, topped with cheese and pico de gallo.  And that is what inspired me to create this absolutely delicious pizza.

Mexican Pizza!

Mexican Pizza!

 It has a nice thick pizza crust, covered in refried beans, topped with a little mozzarella, avocado and pico de gallo.   

Oh so good!

Oh so good!

Mexican Pizza
Serves 2
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Total Time
1 hr
Total Time
1 hr
Dough
  1. 1 ½ cups gluten free flour mix*
  2. 1 ½ tsp yeast
  3. ½ tsp sugar
  4. ½ cup warm water
  5. ¼ tsp salt
  6. 1 tbsp vegan butter, melted or olive oil
Beans
  1. 4 cloves garlic
  2. 1 can black beans (or about 2 cups cooked)
  3. ½ tsp cumin
  4. ½ tsp ancho chili powder (or other chili powder)
  5. ½ tsp cayenne pepper
  6. Salt to taste
  7. ½ tbsp. coconut oil, aroma free
Pizza Toppings
  1. ¼ cup shredded vegan mozzarella
  2. ½ avocado
Pico de Gallo
  1. 3 small tomatoes, or 1 large, chopped
  2. ½ - 1 Jalapeño, diced
  3. ¼ onion, diced
  4. 1 clove garlic, chopped
  5. 1 tbsp lime juice
  6. 2 or more tbsps chopped cilantro (to taste)
  7. Salt and pepper, to taste
Dough
  1. Mix together water, yeast and sugar in a cup or bowl and set aside until yeast becomes activated and fluffy.
  2. Mix together flour mix and salt in a medium bowl.
  3. Add yeast mixture and melted butter and stir to combine.
  4. The dough should be soft, but not sticky. If needed add additional flour a little at a time until it feels right.
  5. Knead into a ball, cover and set aside for an hour or so, for the dough to rise to about double, at least 30 minutes.
Beans
  1. Drain the beans and rinse thoroughly.
  2. Place beans, spices, and salt into a bowl and using a potato masher or a fork, mash the beans until there are no full beans left and until you get a somewhat smooth texture (or a texture that you like!).
  3. Heat a pan on medium high, add a little bit of coconut oil.
  4. Add the beans to the pan and cook until they are heated through.
Putting the pizza together
  1. Preheat your oven to 450 degrees fahrenheit.
  2. On a floured board, turn out your dough and using your hands (or a rolling pin if you like), press it out to form a flat circle about 8-10 inches in diameter.
  3. Top with refried beans and mozzarella.
  4. Bake in your oven for 15-20 minutes until the crust is a lovely golden brown and the cheese has melted.
  5. You can broil it for a few minutes at the end to melt the cheese thoroughly and brown it a little more if you like!
  6. While the pizza is cooking, make your pico de gallo by adding your chopped tomatoes, onion, jalapeño, garlic, cilantro and lime juice to a medium bowl.
  7. Mix it together and season to taste.
  8. Slice your avocado.
  9. When the pizza is cooked, remove it from the oven.
  10. Lay the avocado slices on your pizza and top it with a nice big pile of pico de gallo.
  11. Devour it!
Notes
  1. * I use a gluten-free flour mix that is made of 2 cups of Bob's Red Mill all-purpose gluten-free flour, 1/2 cup of arrowroot powder and 11/2 tsps xanthan gum. You could use another gluten-free flour mix, but be sure to add a tsp of xanthan gum if it doesn't already have it!
Vegan Sweet and Simple http://vegansweetandsimple.com/
Music for your mouth!

Music for your mouth!

This makes a great meal for two. It’s the kind of thing that makes you sad once you’ve eaten it, because it seriously leaves you craving more… 

Yum yum yum!

Yum yum yum!

I really hope you enjoyed taking this world tour with me! Tomorrow I’ll post a round up of the last two weeks. And then I might just take a break from blogging for a few days! : ) 

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